Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, its dough has elastic toughness...
Grinding process through Horizontal Grinders, main extracts remain in form of ground fiber/cellulose with flour which is called Atta in range of sizes that may be passed through the desired cover size and the other form is flaked fiber that is called Bran .We bring forth the...
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